摘要 |
A method of producing edible fats and oils with a high content of tocopherol by extracting pretreated raw material for edible fats and oils using supercritical fluids and ethanol are provided. The method remarkably increases the tocopherol content and reduces the bitter taste of edible oil while enhancing the flavor as compared with conventional manufacturing methods. To make titled edible fats and oils, raw material for edible fats and oils is crushed into less than 1.25mm in diameter to pre-treat and extracted in an extractor containing 90 to 95% by weight of supercritical fluids and 5 to 10% by weight of ethanol. Then the supercritical fluids are separated from the edible oil mixture in a vacuum separator to give separated edible fats and oils and recycled after pressurization with a pump. The supercritical fluids are any one selected from the group consisting of carbon dioxide, nitrogen, nitrogen dioxide, methane, ethylene, propane and propylene. In the case of supercritical carbon dioxide as supercritical fluids, the extraction is performed at 35 to 80deg.C and 100 to 900bar. The edible fats and oils are any one separated from the group consisting of sesame oil, perilla oil, rape oil, rice bran oil, safflower oil, sunflower oil, cotton seed oil, peanut oil, olive oil, palm oil, coconut oil and red pepper seed oil. |